Lemon Shortbread Fool
 
Makes 8 to 10 servings
Ingredients
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • ½ cup fresh lemon juice
  • ¼ cup limoncello
  • 4 large eggs
  • 1 egg yolk
  • ½ cup butter, softened
  • 2 cups heavy whipping cream
  • 2 (5.3-ounce) packages shortbread cookies, crumbled
  • Garnish: crumbled shortbread cookies
Instructions
  1. In a medium saucepan, whisk together sugar, lemon zest, lemon juice, limoncello, eggs, and egg yolk. Cook over medium heat, whisking constantly, until mixture is thickened and bubbly, 6 to 8 minutes. Remove from heat, and whisk in butter until melted.
  2. Pour mixture into a heatproof bowl; cover with plastic wrap, pressing wrap over surface of curd to prevent a skin from forming. Refrigerate for at least 8 hours.
  3. In a large bowl, beat cream with a mixer at medium-high speed until stiff peaks form. Add lemon curd and crumbled cookies, swirling mixture with a knife.
  4. Spoon mixture into individual serving dishes; garnish with crumbled cookies, if desired.
Recipe by Victoria at https://victoriamag.com/lemon-shortbread-fool-recipe/